BANANA POPPY SEED LOAF

Serves one loaf.

Freezer Friendly, Make Ahead.

 

Ingredients:
  • 1 cup mashed banana
  • 1/2 cup firmly packed brown sugar
  • 1 large egg, beaten
  • 1/4 cup canola oil
  • 1/2 cup milk (2%)
  • 3/4 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2 tbsp poppy seed
Method:
  1. Preheat oven to 180°C.
  2. Combine banana and sugar. Mix together egg, oil and milk; add to banana mixture.
  3. Combine remaining ingredients. Add to banana mixture and stir just until moistened.
  4. Spoon batter into a greased loaf pan. Bake at 180°C until a cake tester inserted in the center come out clean, about 60 – 70 minutes. Cool 10 minutes; remove from pan to wire rack to cool thoroughly.
  5. Wrap and refrigerate for up to 1 week. May be frozen for up to 2 months.
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